Photo: Martin Kunz

Shallots and beans in cider 

An offbeat and delicious light meal served with fresh sourdough bread and salad, or as a side with meat

  • 6-8 shallots, depending on size

  • 5 cloves of garlic, minced

  • Large bunch of flat leaf parsley, keep the stalks!

  • 500ml dry cider

  • thyme

  • 250g Heirloom Beans - any small, light variety, cooked

  • 2tbs creme fraiche

  • olive oil & salt

Serves 4

  1. Peel and halve shallots, then fry on medium heat, cut side down, until they have caramelized (about 5 mins). Turn and cook for another 3-4 minutes.

  2. Take a fairly large, heavy bottomed pan, heat some olive oil, lightly fry parsley stalks and garlic - make sure the garlic does not burn! Add the shallots, thyme, beans and cider, bring to a boil and then simmer for about 60 minutes.

  3. Increase heat until the sauce thickens and the beans are creamy. Switch off the heat, add creme fraiche and salt if needed. Serve with lots of parsley. 



      

    Adapted by Marianne Landzettel from an original recipe published in the Waitrose magazine, and created by their food editor Lucy Battersby